Bran Muffins Every Morning

Two recent blogs on bran muffins brought thoughts back on past days. I have not made Bran muffins for quite awhile but decided to look up the recipes I used when I was feeding three hunger boys. These were handy to have ready to bake in the morning on demand. I have no idea the calorie/fat count on these but do agree that those healthy looking BIG muffins are full of both. The other point I would like to make is the muffins I made for the boys were half the size of the ones we see today. Like everything today we believe a bigger serving is best.

This recipe makes at least 24 large muffins that will keep up to a month in the refrigerator. Just preheat the oven, scoop in your muffin tins and you can have fresh muffins every other day of the week.

Bran muffins can be found with Muesli, bananas, apples or as in the part two, blueberries. Enjoy your own modification to these or any other recipe. A chef I enjoy listening to on Canadian Food Network, Michael Smith, says ” the best recipe is no recipe at all”. I have generally cooked that way.

Recipe

2 cups brown sugar – (packed)
1 cup sugar
1 cup vegetable oil
4 cups bran flake cereal
2 cups bran (wheat)
4 large eggs ( beaten)
5 cups all purpose flour
1/2 lb raisins
4 cups buttermilk
1 tsp salt

1. Soak the bran in 2 cups of hot water and let cool.

2. Mix all ingredients in a large bowl. Fill muffin tins 2/3 full and bake at 400F for 15-20 minutes OR store in refrigerator until needed.

Amount Per Serving (based on 24)
~ Calories 365